Timing Is Everything: The Complete Timing Guide to Cooking

Jack Piccolo

ISBN 10: 0609802070 / ISBN 13: 9780609802076

Published by Three Rivers Press, 2000

About this Item

First edition paperback with full number line. Book in good condition. Some normal shelf wear, minor scuffs, creases, etc. A couple of faint smudges on froe edges, otherwise a good clean copy that appears almost unused!

Seller Inventory # Hawkeye12280064724

Bibliographic Details

• Title: Timing Is Everything: The Complete Timing Guide to Cooking
• Publisher: Three Rivers Press
• Publication Date: 2000
• Language: English
• ISBN 10: 0609802070
• ISBN 13: 9780609802076
• Binding: Paperback
• Edition: First Edition.
• Condition: Good
• Weight: 18 ounces

About this title

Synopsis

Cooking shouldn't be a research project, forcing you to read through recipes to find answers to the simplest of questions: How long? Now, Timing Is Everything, the ultimate guide to timing and storage, provides easy answers at a glance.  

Author Jack Piccolo has assembled chart after chart offering invaluable, at-your-fingertips cooking times for grains, fruits and vegetables, meat, poultry, fish, sausage, even nuts! Taking into consideration size, weight, and thickness, each food's cooking time is listed alongside brief, easy-to-follow instructions on each particular cooking method. In an instant, you can find, for example, how long to broil a piece of salmon, toast pine nuts, or boil fettuccine (fresh or dried). In addition, general directions on cooking methods--from baking to deep-frying to stir-frying--and sections on storing and freezing foods are included for quick reference.

Separate chapters on microwaving, pressure cooking, and storing foods supply important information in the same easy chart format. Who hasn't wondered about defrosting and reheating in the microwave, or relying on frozen meats and vegetables? By definitively answering these questions, Timing Is Everything takes the guesswork out of cooking so home cooks can be more confident in the kitchen and concentrate on making the most out of their ingredients and preparing a delicious meal.  

Never overcook another steak, serve pasta that is too al dente, or worry about food safety again. Once you get your hands on this book, you'll be amazed you ever cooked without it.  

About the Author

Jack Piccolo has added to his cooking skills while traveling throughout the world and spending his summers in Italy. He has worked as an illustrator, designer and creative director at the advertising agency Doyle Dane Bernbach and as a director in his own film company, Story Piccolo Guliner. Today he is writing screenplays and a novel and lives in New York City.